Saturday, 5 October 2013

Plaited Bread

I had a bit of trouble trying to decide what to call this post. Simple Flavoured Bread? Easy Bread Plaits? Mix and Match Mini Plait Loaves? What I have been making, and trying to describe, are small plaited loaves of white bread which you can add different ingredients to before baking. The results are delicious golden loaves which have wonderful flavours. My favourites are the Tomato & Chorizo and Olive plaits.
You could make up the dough in the evening, leave it to rise overnight in the fridge and bake it in the morning to put into a packed lunch, or make it in the morning and bake it in time for lunch. You can also leave the bread to rise a second time after shaping if you want to pop it in the oven at a later time.

Plaited Bread

The basic recipe,which I have adapted, comes from the Hugh Fernley Whittingstall Veg book.

250g plain white flour
250g strong white flour
1 ½ tsp salt
1 tsp yeast
1 tablespoon ml olive oil
325ml warm water

   Mix together all the dry ingredients in a big bowl, then mix in the olive oil and warm water. 
   Knead on a floured surface for 5-10 minutes or until smooth. Place into an oiled bowl and leave to rise in a warm place for at least 2 hours. 
   When the dough has doubled in size place it on a floured surface and punch it down so that it is back the size it was. Divide the dough into 4 equal chunks.
  Flatten the dough portions into rough squares. Spread or sprinkle over your choice of topping ingredients, see the list below. Each amount of ingredients listed below fills one plait.
   Fold the topped dough square in half and cut into 3 strips. Pinch together all the strips at the top and plait until you get to the ends of the dough. Tuck the un-plaited dough ends under the plaits. 
   You can sprinkle over sea salt before baking. Bake at 200°C for about 30 minutes, until the bread is browned and feels hard on the bottom.
Makes 4 small loaves.

Cheesy Plait
25g cheddar cheese/20g parmesan cheese

Olive Plait
4 olives, fresh or from a jar, stuffed ones are good, diced
1 clove garlic, crushed (optional)

Tomato & Chorizo Plait

2 tsp tomato puree
2 slices chorizo, finely chopped

Garlic & Herb Plait
1 clove garlic, crushed
1 tsp fresh herbs, finely chopped

Enjoy your bread!


  1. Your plaits have come out so even and pretty! I would choose the olive one - I'm a sucker for olives in bread!

  2. Yum. I love Chorizo. Nice easy idea!

  3. Kate loves cakes!8 October 2013 at 09:02

    OMD! The cheesy one looks amazing!


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